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Recipes

How to Make Vegan Curried Butternut Squash Soup

This article is written by a student writer from the Spoon University at BU chapter.

It’s fall — and that means it’s time to take advantage of the amazing produce that are offered locally, like butternut squash. This adorably unfortunate looking gourd is perfect for an autumn staple, soup. So grab your spoon and let’s get cooking.

Curried Butternut Squash Soup

Difficulty:BeginnerPrep time: 5 minutesCook time: 30 minutesTotal time: 35 minutesServings:4 servings

Ingredients

Instructions

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    Chop the butternut squash into slices and peel and dice the shallots.

  2. Heat a large pot over medium heat.

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    Once hot, add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

    #SpoonTip: Don’t look directly into the pot and the steam. Those shallots cooking are like cutting onions x 10. That or find some chemistry goggles.

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    Add butternut squash and season with a pinch of salt and pepper, curry powder, and ground cinnamon. Stir to coat, then cover and cook for 4 minutes, stirring occasionally.

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    Add coconut milk, vegetable broth, and maple syrup.

  6. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes, or until butternut squash is fork tender.

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    Transfer soup to a blender (or if you’re really fancy use an immersion blender) and purée on high until creamy and smooth. If using a blender, return soup back to pot.

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    Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

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    Serve as is or with garnishes of the squash seeds (pumpkin seeds would also work great). Store leftovers covered in the refrigerator for 3-4 days, or in the freezer up to 1 month. Best when fresh.

Jessica is a senior studying journalism with a minor in deaf studies. She comes from a North Suburb of Chicago, loves anything to do with deep dish pizza, and hopes to one day reach the eighth wonder of the world, Flavortown.